1 00:00:01,160 --> 00:00:04,320 Speaker 1: Welcome to you Stuff you should Know from house Stuff 2 00:00:04,320 --> 00:00:12,640 Speaker 1: Works dot com. Hey, and welcome to the podcast. I'm 3 00:00:12,720 --> 00:00:15,800 Speaker 1: Josh Clark, There's Charles W. Chuck Bryant, and there's Jerry. 4 00:00:15,840 --> 00:00:18,759 Speaker 1: So this is stuff you should know, The Dreaming of 5 00:00:18,880 --> 00:00:23,640 Speaker 1: Summer in the Middle of Winter edition. Oh my friend, 6 00:00:23,840 --> 00:00:26,360 Speaker 1: ice cream is a year round treat for me? Yeah 7 00:00:26,760 --> 00:00:31,080 Speaker 1: sure from Oh yeah, what you have? We're gonna buzz 8 00:00:31,120 --> 00:00:35,559 Speaker 1: market a lot, probably Rocky Road and vividly Vanilla. What 9 00:00:35,840 --> 00:00:38,840 Speaker 1: brand is? Oh? Yeah? Yeah, there were the lists ms. 10 00:00:39,760 --> 00:00:43,159 Speaker 1: Was it heavier? Light? It was light? After reading this, 11 00:00:43,240 --> 00:00:45,319 Speaker 1: I was like, man, this is very light, a lot 12 00:00:45,360 --> 00:00:48,440 Speaker 1: of air in there. I taught myself to juggle with them. 13 00:00:48,440 --> 00:00:51,760 Speaker 1: Oh well, that's exciting. That was a cross reference. Yeah, 14 00:00:51,800 --> 00:00:56,320 Speaker 1: I'm I've been a Jerry's guy. Well, yeah, it's great stuff. Yeah. 15 00:00:56,520 --> 00:00:58,000 Speaker 1: I can't have too much of it though, because I 16 00:00:58,040 --> 00:01:02,040 Speaker 1: got the lactose issues. Really. Yeah, and ice cream is 17 00:01:02,040 --> 00:01:06,440 Speaker 1: your favorite treat? Yeah, it's pretty sad. That's that's self hate. Yeah, 18 00:01:06,480 --> 00:01:09,640 Speaker 1: ice cream followed by a large glass of milk, right, 19 00:01:10,160 --> 00:01:12,880 Speaker 1: just then you just inject a bunch of casines directly 20 00:01:13,120 --> 00:01:16,640 Speaker 1: into your neck. Yeah, I mean it's not like I 21 00:01:16,680 --> 00:01:20,199 Speaker 1: don't have lactose issues such that any kind of milk product. Really, 22 00:01:20,480 --> 00:01:23,080 Speaker 1: it's just if I overdose on it, Like if I 23 00:01:23,120 --> 00:01:26,080 Speaker 1: have a a bunch of like pizza and ice cream 24 00:01:26,160 --> 00:01:28,680 Speaker 1: or something. What do they call it, like mildly sensitive 25 00:01:28,720 --> 00:01:32,840 Speaker 1: maybe maybe mildly intolerant. Yeah, I get the poopy butt 26 00:01:33,160 --> 00:01:37,399 Speaker 1: like like you're you're cool with like, um, lactose at work, 27 00:01:37,480 --> 00:01:39,839 Speaker 1: but you don't want lactose Marry and your your kid. 28 00:01:40,160 --> 00:01:43,640 Speaker 1: You're that kind of intolerant to exactly. I just don't 29 00:01:43,640 --> 00:01:46,039 Speaker 1: want to live in next door to me. I can 30 00:01:46,160 --> 00:01:48,720 Speaker 1: I can get a I can do a pint of 31 00:01:48,760 --> 00:01:50,880 Speaker 1: ice cream though, and or is it the half point 32 00:01:51,280 --> 00:01:53,720 Speaker 1: the Ben and Jerry's but little one? I think it's 33 00:01:53,720 --> 00:01:56,120 Speaker 1: a point. Is a point a little not the little 34 00:01:56,120 --> 00:02:00,600 Speaker 1: baby one that's just like a fistful on that on seven? Yeah, right, 35 00:02:01,240 --> 00:02:03,280 Speaker 1: I think it's a point, is what they sell them. Yeah, 36 00:02:03,280 --> 00:02:04,880 Speaker 1: I can do a pint of like the Chubby Hubby, 37 00:02:04,960 --> 00:02:08,280 Speaker 1: that's my old favorite. That's a good one. Um. Well, 38 00:02:08,320 --> 00:02:10,520 Speaker 1: basically any Ben and Jerry's is good. I'm not a 39 00:02:10,520 --> 00:02:15,080 Speaker 1: big fan of cherries and stuff me neither. Um. But 40 00:02:15,160 --> 00:02:17,680 Speaker 1: other than that, I'm like pretty cool with with all 41 00:02:17,720 --> 00:02:20,800 Speaker 1: ice cream. And I used to not like bananas and things, 42 00:02:20,840 --> 00:02:24,240 Speaker 1: but now I'm like, I'm cool with bananas. Yeah, like 43 00:02:24,280 --> 00:02:26,800 Speaker 1: bananas an ice cream I would never have eaten before 44 00:02:26,840 --> 00:02:28,960 Speaker 1: and now I will. I'm pretty picky with my ice 45 00:02:29,000 --> 00:02:32,680 Speaker 1: cream flavors. I'm trying to think of one I really 46 00:02:32,760 --> 00:02:35,360 Speaker 1: don't like, and nothing's coming to mind except for stuff 47 00:02:35,400 --> 00:02:38,760 Speaker 1: with cherry in it. Yeah. I don't like mint um crazy. 48 00:02:38,960 --> 00:02:43,320 Speaker 1: I don't like coconut crazy. Uh. My favorite is the 49 00:02:43,400 --> 00:02:44,920 Speaker 1: Chubby Hubby. And then they have, you know, have the 50 00:02:45,000 --> 00:02:48,480 Speaker 1: limited runs. Uh. They have one out now called Candy 51 00:02:48,520 --> 00:02:52,040 Speaker 1: Bar Pie. Candy Bar Pie, Like what kind of candy 52 00:02:52,040 --> 00:02:56,080 Speaker 1: bar is I don't know. It's got nugat in it. Um. 53 00:02:56,160 --> 00:02:58,680 Speaker 1: It doesn't taste like a specific candy bar though. It's 54 00:02:58,680 --> 00:03:00,799 Speaker 1: not like they're trying to be like a Snicker's ice 55 00:03:00,800 --> 00:03:05,600 Speaker 1: cream sneakily. It just tastes. It's just delicious. Nice. I 56 00:03:06,520 --> 00:03:10,640 Speaker 1: like butterfinger and ice cream. Yeah, what about so like 57 00:03:10,720 --> 00:03:14,440 Speaker 1: places to get ice cream? Jenny's is delicious. Where is that? 58 00:03:14,840 --> 00:03:16,840 Speaker 1: They have it here on the West Side over by 59 00:03:16,840 --> 00:03:19,640 Speaker 1: Star Provisions, And they got a new one in or 60 00:03:19,680 --> 00:03:22,440 Speaker 1: in a croc Street market. There's a place in old 61 00:03:22,440 --> 00:03:26,600 Speaker 1: town Alexandria outside of DC called Pops. It's like an 62 00:03:26,600 --> 00:03:29,880 Speaker 1: old timey ice cream parlor. Awesome. I think I went 63 00:03:29,919 --> 00:03:32,680 Speaker 1: in there actually last summer. It's awesome. But it did 64 00:03:32,680 --> 00:03:36,840 Speaker 1: not did they have like candy and all that stuff? Um? 65 00:03:36,920 --> 00:03:38,760 Speaker 1: Or is it just an ice cream? It's pretty much 66 00:03:38,840 --> 00:03:42,240 Speaker 1: just ice cream. There's like a couple of like long cases. 67 00:03:42,320 --> 00:03:45,840 Speaker 1: They've got like the old like turn of the last century, 68 00:03:45,880 --> 00:03:49,520 Speaker 1: like furniture and everything in the striped wallpaper like they're 69 00:03:49,560 --> 00:03:52,000 Speaker 1: doing it right. But then their ice cream stands behind 70 00:03:52,040 --> 00:03:56,840 Speaker 1: it too. It's good. Uh. And then of course Friendlies, Yeah, 71 00:03:56,920 --> 00:03:59,960 Speaker 1: Friendlies has the Reese's Piece of Sunday, which is probably 72 00:04:00,120 --> 00:04:03,160 Speaker 1: be the greatest ice cream treat ever created in a 73 00:04:03,280 --> 00:04:06,080 Speaker 1: history of humanity. Yeah. Growing up in Atlanta, they had 74 00:04:06,120 --> 00:04:09,560 Speaker 1: something called Farrel's, which was they have those. They had 75 00:04:09,560 --> 00:04:11,960 Speaker 1: that in Ohio too, And on your birthday they'd come 76 00:04:11,960 --> 00:04:15,280 Speaker 1: out with that big drum, scare me to death. It 77 00:04:15,360 --> 00:04:19,440 Speaker 1: went under the table, old school ice cream parlor, scaring 78 00:04:19,440 --> 00:04:22,359 Speaker 1: the Bejesus of children every year. Now they had a 79 00:04:22,360 --> 00:04:25,960 Speaker 1: lot of candy selection too. Yeah, man, let's just talk 80 00:04:26,000 --> 00:04:28,880 Speaker 1: about let's just not even do this. Let's just talk 81 00:04:28,880 --> 00:04:31,839 Speaker 1: about ice cream. We love. I like disflavor. I like disflavor. 82 00:04:32,040 --> 00:04:34,279 Speaker 1: Everyone's starving right now for it, though, I guarantee it 83 00:04:34,480 --> 00:04:37,680 Speaker 1: that intro. I have one more though. Um, have you 84 00:04:37,720 --> 00:04:42,400 Speaker 1: ever been to the Plaza Fiesta I think is what 85 00:04:42,480 --> 00:04:47,200 Speaker 1: it's called over on Beauford Highway. Yeah? Okay, um, they 86 00:04:47,240 --> 00:04:50,720 Speaker 1: had they have a gelato place there that had tuna 87 00:04:50,800 --> 00:04:55,599 Speaker 1: flavored gelato, raw tuna flavored gelato, and by god, it 88 00:04:55,720 --> 00:04:59,120 Speaker 1: tasted exactly like raw tuna. You're gonna say it was good. 89 00:04:59,760 --> 00:05:02,600 Speaker 1: It isn't bad, Like, yeah, if you if you like 90 00:05:02,680 --> 00:05:06,080 Speaker 1: seshimi or something like that, you would appreciate this. It's 91 00:05:06,120 --> 00:05:08,000 Speaker 1: not something you're like, oh man, I've got to get 92 00:05:08,040 --> 00:05:11,400 Speaker 1: some tuna flavored gelato. But you're not like it's not 93 00:05:11,440 --> 00:05:14,039 Speaker 1: like one bite and you spit it out. Yeah. Yeah, 94 00:05:14,320 --> 00:05:18,239 Speaker 1: you're just like, this is really odd but interesting, unusually tasty. 95 00:05:18,400 --> 00:05:21,200 Speaker 1: Have to try that. Yeah. My other quickly. The other 96 00:05:21,240 --> 00:05:23,279 Speaker 1: thing I like lately is a little heat in the 97 00:05:23,279 --> 00:05:25,840 Speaker 1: ice cream, like some of them have a little cayenne 98 00:05:26,160 --> 00:05:29,880 Speaker 1: in the chocolate or oh yeah, or with cinnamon or something. Yeah. 99 00:05:30,200 --> 00:05:33,839 Speaker 1: That and some salted caramel. I am so over salted 100 00:05:33,880 --> 00:05:37,279 Speaker 1: caramel or bacon and sweetness. I'm just so sick of 101 00:05:37,320 --> 00:05:41,440 Speaker 1: that combination. Yeah, it's all basically a rip off of 102 00:05:41,720 --> 00:05:47,039 Speaker 1: Wendy's fries and a frosty dip together. That's fine, that's 103 00:05:47,080 --> 00:05:52,320 Speaker 1: the original, that one like im Yeah, alright, well I'm 104 00:05:52,360 --> 00:05:54,920 Speaker 1: salivating now I am as well. Let's get through this 105 00:05:54,960 --> 00:05:59,120 Speaker 1: and we can go get some ice cream. Okay, you're buying, okay. Um, 106 00:05:59,200 --> 00:06:03,400 Speaker 1: so the history of ice cream chuck couldn't possibly have 107 00:06:03,480 --> 00:06:05,080 Speaker 1: been around. Where'd you find this? By the way, that 108 00:06:05,120 --> 00:06:06,400 Speaker 1: we need to give a good shout? Was that the 109 00:06:06,440 --> 00:06:10,000 Speaker 1: Dairy Association? Y yeah, yeah, the I think the International 110 00:06:10,080 --> 00:06:13,920 Speaker 1: Dairy Association, the big guy, Uh, not the regional daiies. 111 00:06:14,600 --> 00:06:16,919 Speaker 1: They came up with this. Uh, this kind of this 112 00:06:17,120 --> 00:06:22,240 Speaker 1: history of ice cream or dairy frozen dairy treats. It's 113 00:06:22,240 --> 00:06:24,480 Speaker 1: a better way to put it, because ice cream is 114 00:06:25,000 --> 00:06:28,720 Speaker 1: the lion's share of frozen dairy treats, but technically it 115 00:06:28,800 --> 00:06:32,159 Speaker 1: falls under the umbrella of frozen dairy treats along with 116 00:06:32,200 --> 00:06:36,400 Speaker 1: things like sherbet and gelado and frozen yogurt right there. 117 00:06:36,560 --> 00:06:40,640 Speaker 1: Um uh, ice cream sandwiches, yeah, novelties exactly, those for 118 00:06:40,760 --> 00:06:44,360 Speaker 1: good too. Um. Well, my friend, it goes back, they say, 119 00:06:44,400 --> 00:06:47,719 Speaker 1: as far as second century BC. But they can't pinpoint 120 00:06:47,800 --> 00:06:51,880 Speaker 1: like a definite person or place forture. They just know 121 00:06:51,960 --> 00:06:55,640 Speaker 1: that it started popping up in history. Um, like with 122 00:06:55,680 --> 00:06:59,800 Speaker 1: Alexander the Great. Um, he had flavored um ice and 123 00:07:00,040 --> 00:07:03,120 Speaker 1: snow with honey and nectar. Yeah, snow cone. Yeah, and 124 00:07:03,120 --> 00:07:04,719 Speaker 1: that that makes sense that that would be the origin 125 00:07:04,760 --> 00:07:06,960 Speaker 1: of ice cream. Um, it makes me laugh. In this thing, 126 00:07:07,000 --> 00:07:11,000 Speaker 1: they said that Nero and Claudius Caesar would frequently send 127 00:07:11,040 --> 00:07:13,640 Speaker 1: runners to the mountains for snow. That just seems like 128 00:07:13,640 --> 00:07:15,960 Speaker 1: a very Roman emperor thing to do, Like that's like 129 00:07:16,080 --> 00:07:19,560 Speaker 1: something cold and sweet. Go in like three hours later 130 00:07:19,560 --> 00:07:22,160 Speaker 1: they'd come back, you know, half dead. Here is your 131 00:07:22,200 --> 00:07:26,640 Speaker 1: ice snow cone exactly. But they would flavor those with 132 00:07:26,680 --> 00:07:29,600 Speaker 1: fruits and juices and that was sort of, um, another 133 00:07:29,640 --> 00:07:31,800 Speaker 1: part of the beginning of ice cream. Apparently all this 134 00:07:31,880 --> 00:07:34,640 Speaker 1: is going on in a vacuum to like over in 135 00:07:34,680 --> 00:07:37,160 Speaker 1: Asia in different places. Yeah, and the in the mid 136 00:07:37,200 --> 00:07:40,840 Speaker 1: eastn Asia, um, wherever they had mountains in these areas 137 00:07:40,880 --> 00:07:44,960 Speaker 1: and they could get snow and ice. Um. Because Marco 138 00:07:45,040 --> 00:07:49,080 Speaker 1: Polo and I think the thirteenth century UM came back 139 00:07:49,320 --> 00:07:54,640 Speaker 1: to Italy and said check this idea out frozen fruit 140 00:07:54,880 --> 00:07:58,600 Speaker 1: treats and that was basically the origin of ice cream 141 00:07:58,640 --> 00:08:01,880 Speaker 1: in the West. Yeah. And uh. In England they were 142 00:08:01,920 --> 00:08:04,760 Speaker 1: big on what they called cream ice because England, you 143 00:08:05,080 --> 00:08:09,000 Speaker 1: gotta say it's slightly funny, um, or they would probably 144 00:08:09,000 --> 00:08:12,600 Speaker 1: call it proper, right. You know there's an e at 145 00:08:12,600 --> 00:08:16,320 Speaker 1: the end of cream is there? No, but there probably 146 00:08:16,400 --> 00:08:20,400 Speaker 1: would be uh. And um. Catherine de Medici, who we 147 00:08:20,400 --> 00:08:27,840 Speaker 1: mentioned in the episode, Oh Nostradamus, Nostradamus episode, that's right, 148 00:08:27,880 --> 00:08:29,640 Speaker 1: she was big on it, and she was the wife 149 00:08:29,680 --> 00:08:33,320 Speaker 1: of Henry the second And back then though it was 150 00:08:33,400 --> 00:08:35,480 Speaker 1: you know, in the fift hundreds, in the sixteenth century, 151 00:08:35,480 --> 00:08:40,000 Speaker 1: it was only like royalty because ice was you know, 152 00:08:40,080 --> 00:08:42,120 Speaker 1: they didn't have freezers and they didn't have ice machines. 153 00:08:42,160 --> 00:08:43,760 Speaker 1: You needed a guy to go run up to the 154 00:08:43,800 --> 00:08:47,280 Speaker 1: mountain down. Yeah, it was a big deal to have ice, unless, 155 00:08:47,320 --> 00:08:50,319 Speaker 1: of course, it was winter, in which case you're like, oh, yeah, 156 00:08:50,360 --> 00:08:52,280 Speaker 1: I can have a frozen treat. But if there were 157 00:08:52,360 --> 00:08:56,200 Speaker 1: summer and you were enjoying a frozen dairy treats and 158 00:08:56,240 --> 00:09:01,959 Speaker 1: the runner, you're rich. You're super rich. Um. So apparently 159 00:09:02,520 --> 00:09:07,440 Speaker 1: by about the seventeenth century there was at least one 160 00:09:07,559 --> 00:09:10,160 Speaker 1: cafe in Paris. I think it was the first cafe 161 00:09:10,160 --> 00:09:14,080 Speaker 1: in Paris um that started selling ice cream to the 162 00:09:14,120 --> 00:09:19,960 Speaker 1: public in sixteen sixty. They basically made it egalitarian and um. 163 00:09:20,000 --> 00:09:24,040 Speaker 1: From that point on, ice cream was a definite luxury item, 164 00:09:24,120 --> 00:09:27,440 Speaker 1: but you didn't have to be royalty to obtain it. Yeah, 165 00:09:27,520 --> 00:09:29,880 Speaker 1: that's a good way of saying it. Um. In the 166 00:09:29,960 --> 00:09:33,640 Speaker 1: United States, the first time they found it in print 167 00:09:34,240 --> 00:09:36,600 Speaker 1: was in a letter in seventeen forty four by a 168 00:09:36,640 --> 00:09:40,400 Speaker 1: guest of the Governor of Maryland, William Bladen or Bladden. 169 00:09:41,040 --> 00:09:43,800 Speaker 1: And there was an ad in seventeen seventy seven May 170 00:09:43,880 --> 00:09:47,439 Speaker 1: twelve the New York Gazette for ice cream. So it 171 00:09:47,480 --> 00:09:52,040 Speaker 1: was for sure for sale to the people back then 172 00:09:52,640 --> 00:09:56,840 Speaker 1: by that time. Uh, George Washington had a recipe. Thomas 173 00:09:56,920 --> 00:09:59,880 Speaker 1: Jefferson had a recipe. Dolly Madison used to like this, 174 00:10:00,000 --> 00:10:02,040 Speaker 1: serve it at the White House watching ate a lot 175 00:10:02,040 --> 00:10:04,679 Speaker 1: of it, right, didn't they say two hundred dollars for 176 00:10:04,800 --> 00:10:07,000 Speaker 1: one summer? Yeah, and I failed to go to the 177 00:10:07,080 --> 00:10:10,480 Speaker 1: West Egg currency converter at of I imagine that's a 178 00:10:10,480 --> 00:10:12,240 Speaker 1: lot of money. Yeah, but he may you know that 179 00:10:12,280 --> 00:10:14,679 Speaker 1: he had guests and he may have shared it with 180 00:10:14,720 --> 00:10:16,920 Speaker 1: his Uh oh, I would hope so. Staff. You never know, 181 00:10:17,200 --> 00:10:20,160 Speaker 1: especially if that's like fifty dollars worth of ice cream. 182 00:10:20,640 --> 00:10:23,079 Speaker 1: You can't eat that in one summer, even if you're 183 00:10:23,120 --> 00:10:26,240 Speaker 1: Joey Chestnut, world record holder for most ice cream eating? 184 00:10:26,520 --> 00:10:28,800 Speaker 1: Is he? Yeah? How much did he eat? You know? 185 00:10:29,320 --> 00:10:32,960 Speaker 1: One point eight gallons in six minutes? One point eight 186 00:10:33,000 --> 00:10:35,600 Speaker 1: gallons in six minutes. That doesn't seem like that much. 187 00:10:35,880 --> 00:10:39,560 Speaker 1: Oh that's a lot. Yeah, that's pretty speedy, but hey, 188 00:10:39,600 --> 00:10:42,440 Speaker 1: that's why he's Joey Chestnuts. Plus, don't forget the brain freeze. 189 00:10:42,800 --> 00:10:45,240 Speaker 1: Oh yeah, man, do you have a thing on that 190 00:10:45,880 --> 00:10:48,040 Speaker 1: brain freeze? No, I've done it. Don't be dumb on 191 00:10:48,080 --> 00:10:50,920 Speaker 1: it though before do you remember what it is? Like? 192 00:10:51,000 --> 00:10:54,000 Speaker 1: What is brain freeze? Yea, oh what is brain freeze? 193 00:10:54,360 --> 00:11:00,679 Speaker 1: There's a there's a blood vessel that run from your 194 00:11:00,679 --> 00:11:05,480 Speaker 1: brain into the roof of your mouth. It becomes um constricted, 195 00:11:05,679 --> 00:11:07,920 Speaker 1: which changes the volume of your brain, which gives you 196 00:11:07,960 --> 00:11:11,480 Speaker 1: a headache, which is why if you place your tongue 197 00:11:11,679 --> 00:11:13,880 Speaker 1: against the roof of your mouth while you have brain freeze, 198 00:11:14,000 --> 00:11:17,480 Speaker 1: it warms up that that blood vessel, allowing it to 199 00:11:17,760 --> 00:11:21,880 Speaker 1: um relax again or just light a match and hold 200 00:11:21,920 --> 00:11:25,240 Speaker 1: that under your roof. Your another way to go. Yeah, 201 00:11:25,520 --> 00:11:29,200 Speaker 1: you'll concentrate on that pain instead of the brain freeze. Interesting, 202 00:11:29,240 --> 00:11:31,719 Speaker 1: I don't get brain freeze because, um, I think it's 203 00:11:31,720 --> 00:11:34,160 Speaker 1: an adult you know how not to wolf it down 204 00:11:34,200 --> 00:11:36,520 Speaker 1: like that. I've gotten it accidentally though as an adult 205 00:11:36,559 --> 00:11:39,920 Speaker 1: from time to time. Yeah, no, good, No, it's terrible. 206 00:11:40,120 --> 00:11:42,160 Speaker 1: It's as terrible as an adult as it is when 207 00:11:42,160 --> 00:11:45,320 Speaker 1: you're a child. It's probably worse as an adult debilitating 208 00:11:45,360 --> 00:11:49,440 Speaker 1: you know, YEA so painful. Um. So, like you said, 209 00:11:49,520 --> 00:11:53,640 Speaker 1: until around eighteen hundred, it was um mostly for for 210 00:11:53,679 --> 00:11:57,520 Speaker 1: the upper class. But then, like everything else in industry 211 00:11:57,559 --> 00:12:02,720 Speaker 1: in America, around that time, manufacture became more widespread and cheaper, 212 00:12:02,800 --> 00:12:06,240 Speaker 1: and all of a sudden you had uh, warehouses that 213 00:12:06,280 --> 00:12:10,480 Speaker 1: were big freezers, and you had shipping. Um, you could 214 00:12:10,480 --> 00:12:12,679 Speaker 1: ship things cold and frozen, right, So you had like 215 00:12:12,720 --> 00:12:17,200 Speaker 1: the manufacturing aspect in place. Yeah, homogenizer machines, electric power, 216 00:12:18,120 --> 00:12:22,079 Speaker 1: mechanical refrigeration basically. But even still you had you had 217 00:12:22,120 --> 00:12:25,319 Speaker 1: the manufacturing in place. The distribution that was still limited 218 00:12:25,320 --> 00:12:28,480 Speaker 1: to say, like a store somebody who could make money 219 00:12:28,559 --> 00:12:31,080 Speaker 1: by investing in some freezer cases and then selling it 220 00:12:31,120 --> 00:12:34,920 Speaker 1: to the public. It wasn't until UM ice boxes became 221 00:12:35,000 --> 00:12:41,000 Speaker 1: widespread in America that the ice cream industry really blew up, 222 00:12:41,040 --> 00:12:43,280 Speaker 1: because then you could sell to the guy down at Pops. 223 00:12:43,640 --> 00:12:46,840 Speaker 1: You could also sell to uh, pops, next door neighbor 224 00:12:47,040 --> 00:12:49,920 Speaker 1: who took at home that's right to keep in this freezer. 225 00:12:50,000 --> 00:12:53,079 Speaker 1: And thank god that happened. Yeah, And and actually as 226 00:12:53,120 --> 00:12:57,560 Speaker 1: far as making um ice cream, that the you know, 227 00:12:57,640 --> 00:13:00,880 Speaker 1: the hand crank ice cream maker that used like rock 228 00:13:00,920 --> 00:13:03,160 Speaker 1: salt and all that stuff. Sure, that was invented by 229 00:13:03,240 --> 00:13:08,200 Speaker 1: a woman named Nancy Johnson in the eighteen fifties, I think, 230 00:13:09,200 --> 00:13:12,800 Speaker 1: and she patented it, and apparently everybody ripped her off. 231 00:13:13,000 --> 00:13:15,440 Speaker 1: She sold the patent for like two hundred bucks, and 232 00:13:15,480 --> 00:13:17,800 Speaker 1: the guy who bought it from her turned around and 233 00:13:17,840 --> 00:13:20,400 Speaker 1: like made up fortune off of it. But I guess 234 00:13:20,520 --> 00:13:23,520 Speaker 1: he ultimately got ripped off by a bunch of copycats. 235 00:13:23,559 --> 00:13:25,960 Speaker 1: But that that same thing is still in use today, 236 00:13:26,000 --> 00:13:28,719 Speaker 1: Like you can go by the Johnson crank that same yeah, 237 00:13:28,800 --> 00:13:32,200 Speaker 1: the Johnson crank ice cream maker and make your own 238 00:13:32,200 --> 00:13:35,840 Speaker 1: ice cream the eighteen fifties way. Uh well, you mentioned 239 00:13:35,920 --> 00:13:38,520 Speaker 1: um take home ice cream being a big deal, uh too, 240 00:13:38,640 --> 00:13:40,560 Speaker 1: as far as it's spreading. Um, I do have a 241 00:13:40,559 --> 00:13:43,520 Speaker 1: little modern stat, at least from a few years ago. 242 00:13:43,600 --> 00:13:46,400 Speaker 1: That is still the biggest part of the market. Um, 243 00:13:46,520 --> 00:13:51,280 Speaker 1: sixty of the overall market is take home ice cream. Well, 244 00:13:51,280 --> 00:13:53,840 Speaker 1: I saw that seven percent of Americans have ice cream 245 00:13:53,880 --> 00:13:57,800 Speaker 1: in their freezer right now. Yeah, I don't. I can't. 246 00:13:58,559 --> 00:14:01,120 Speaker 1: It doesn't stick around like you know, if you're going 247 00:14:01,160 --> 00:14:02,920 Speaker 1: to get a pint, um, you might as well just 248 00:14:02,920 --> 00:14:05,280 Speaker 1: plow through it and be done with it and then 249 00:14:05,320 --> 00:14:08,200 Speaker 1: get some a few weeks later. You no, and I don't. 250 00:14:08,440 --> 00:14:10,320 Speaker 1: I can't just keep like a gallon of ice cream 251 00:14:10,320 --> 00:14:12,840 Speaker 1: in the house. That's um, oh, that's that's a bad move. 252 00:14:12,840 --> 00:14:15,199 Speaker 1: It's a bad move from Yeah, it's a bad move 253 00:14:15,280 --> 00:14:18,760 Speaker 1: for everybody. Well know, some people have wilpower. Yeah, I 254 00:14:18,800 --> 00:14:21,040 Speaker 1: guess you're right. I don't. You're one of them. I 255 00:14:21,040 --> 00:14:23,400 Speaker 1: don't keep a gallon of ice cream in my house. Yeah, 256 00:14:23,400 --> 00:14:26,600 Speaker 1: but you've got willpower to a large degree, I think. Yeah, Well, 257 00:14:26,920 --> 00:14:28,880 Speaker 1: you're the guy who quit smoking by just saying I'm 258 00:14:28,920 --> 00:14:31,160 Speaker 1: not gonna smoke anymore. Yeah, that's true. You know. Yeah, 259 00:14:31,160 --> 00:14:33,760 Speaker 1: I guess I do have a degree of willpower. Um, 260 00:14:33,800 --> 00:14:37,880 Speaker 1: but I do not, so we're now in the nineteenth century, 261 00:14:37,880 --> 00:14:41,800 Speaker 1: in late eighteen hundreds, and the professional soda jerk at 262 00:14:41,840 --> 00:14:45,120 Speaker 1: soda fountain shops pops up and they make things called 263 00:14:45,160 --> 00:14:48,040 Speaker 1: like root beer floats and coke floats and soda floats, 264 00:14:48,840 --> 00:14:50,600 Speaker 1: which I haven't had one in a long time. I 265 00:14:50,680 --> 00:14:53,720 Speaker 1: used to love root beer floats, but um, I don't 266 00:14:53,720 --> 00:14:56,280 Speaker 1: know why. I just it's not something I see very 267 00:14:56,320 --> 00:14:59,200 Speaker 1: much anymore. Well, you have to make it the trouble 268 00:14:59,240 --> 00:15:02,840 Speaker 1: of eating it together yourself. Yeah, yeah, yeah, you don't 269 00:15:02,840 --> 00:15:05,640 Speaker 1: see floats very often anymore. I'm sure there's some places 270 00:15:05,680 --> 00:15:08,240 Speaker 1: that sell them. But they were good though. Oh yeah, man, 271 00:15:08,320 --> 00:15:10,880 Speaker 1: root beer and ice cream is a winning combination. Yeah, 272 00:15:10,880 --> 00:15:12,400 Speaker 1: I mean I haven't had one since I was a kid. 273 00:15:12,400 --> 00:15:15,960 Speaker 1: Probably coke works too, Yeah, coke floats good to root 274 00:15:15,960 --> 00:15:18,480 Speaker 1: beer floats with the thing though, I think you're right. Um. 275 00:15:18,720 --> 00:15:21,040 Speaker 1: And then this was for me the fact of the show. 276 00:15:21,080 --> 00:15:24,680 Speaker 1: I did not know about this religious criticism back then. 277 00:15:24,880 --> 00:15:27,760 Speaker 1: They didn't like you eating things that were so rich 278 00:15:27,800 --> 00:15:30,840 Speaker 1: and like a gluttonous I guess that was sinful. Yeah, 279 00:15:30,880 --> 00:15:34,600 Speaker 1: well yeah, on Sundays, that is. And so in response, 280 00:15:35,160 --> 00:15:39,080 Speaker 1: they took out the carbonated water or the root beer 281 00:15:39,120 --> 00:15:41,240 Speaker 1: or whatever and made a Sunday and that's what I 282 00:15:41,320 --> 00:15:43,720 Speaker 1: called it a Sunday originally. But apparently they were like, 283 00:15:44,120 --> 00:15:47,440 Speaker 1: are you mocking us? And the Soda Jerks Union said no, no, 284 00:15:47,520 --> 00:15:50,080 Speaker 1: and they changed the spelling from s u n d 285 00:15:50,120 --> 00:15:52,440 Speaker 1: a Y to s u n d a eat because 286 00:15:52,480 --> 00:15:55,120 Speaker 1: they were mocking them, right, yes, and they were like, 287 00:15:55,320 --> 00:15:59,040 Speaker 1: this is their active retribution changing the spelling of Sunday. 288 00:15:59,320 --> 00:16:01,840 Speaker 1: And the other cool two was during World War Two. 289 00:16:01,880 --> 00:16:04,480 Speaker 1: Apparently it was the armed forces were all trying to 290 00:16:05,400 --> 00:16:08,400 Speaker 1: outstep one another and providing ice cream to the troops 291 00:16:08,440 --> 00:16:10,760 Speaker 1: in new and exciting ways because it was such a 292 00:16:10,760 --> 00:16:13,480 Speaker 1: morale booster, of course to get ice cream when you're 293 00:16:13,480 --> 00:16:15,720 Speaker 1: at war, right, you know, a little taste of home. 294 00:16:16,200 --> 00:16:18,160 Speaker 1: And h I think that was it the Navy that 295 00:16:18,240 --> 00:16:21,560 Speaker 1: had the ship. Yeah, the world's first floating ice cream parlor. 296 00:16:21,800 --> 00:16:24,680 Speaker 1: That's awesome. In the Western Pacific. Well, even before that, 297 00:16:24,760 --> 00:16:28,240 Speaker 1: on World War One, ice cream was deemed an essential 298 00:16:28,280 --> 00:16:32,200 Speaker 1: food and so ice cream manufacturers got rations of sugar 299 00:16:32,880 --> 00:16:35,400 Speaker 1: um so they could keep making ice cream during the 300 00:16:35,440 --> 00:16:38,360 Speaker 1: war even though everything else is being rationed. Yeah, and 301 00:16:38,560 --> 00:16:41,440 Speaker 1: Ed points out that during the Depression, everything kind of 302 00:16:41,480 --> 00:16:46,160 Speaker 1: slowed down that was a non essential um including ice cream, 303 00:16:46,440 --> 00:16:49,440 Speaker 1: but it never went away and um through the years, 304 00:16:49,480 --> 00:16:52,760 Speaker 1: it's it's pretty much gained in popularity. I think in 305 00:16:52,800 --> 00:16:55,480 Speaker 1: the seventies is when you started to see a little 306 00:16:55,520 --> 00:16:59,520 Speaker 1: more health conscious efforts, like the frozen yogurts and the 307 00:16:59,600 --> 00:17:03,360 Speaker 1: like fro Yo fro Yo. Emily loves the fro Yo. 308 00:17:03,440 --> 00:17:06,000 Speaker 1: It's good stuff. Like the new stuff that's really like 309 00:17:06,080 --> 00:17:09,520 Speaker 1: from the Greek yogurt. You know, it's tangy, changes everything, 310 00:17:09,640 --> 00:17:12,080 Speaker 1: not like I think this can't be yogurt. Growing up, 311 00:17:12,400 --> 00:17:14,520 Speaker 1: was that even yogurt that was just like soft service 312 00:17:14,520 --> 00:17:16,640 Speaker 1: cream on it? Is it? This camp be? I thought 313 00:17:16,640 --> 00:17:20,040 Speaker 1: it was the country's best yogurt tc B Y. We 314 00:17:20,119 --> 00:17:23,160 Speaker 1: heard it was this can't be yogurt. Maybe it was different. 315 00:17:23,200 --> 00:17:26,720 Speaker 1: I wonder it had to be the same yeah, tc 316 00:17:26,800 --> 00:17:29,000 Speaker 1: B Y Yeah no, tc B I was great. I 317 00:17:29,040 --> 00:17:30,960 Speaker 1: don't know what it was. I think it's still around. 318 00:17:31,040 --> 00:17:32,879 Speaker 1: It had to be yogurt because they couldn't call it that, 319 00:17:33,000 --> 00:17:36,080 Speaker 1: but it wasn't definitely not the tangy stuff that you 320 00:17:36,119 --> 00:17:41,160 Speaker 1: seem like a pink berry and stuff like that. So good. Yeah, 321 00:17:41,200 --> 00:17:43,960 Speaker 1: I'm not the hugest fan. I love that stuff. Each 322 00:17:44,040 --> 00:17:48,360 Speaker 1: byte is just like it's just a trip through a 323 00:17:48,400 --> 00:17:53,240 Speaker 1: flowery mead every bit. Really, Yes, do you get the 324 00:17:53,320 --> 00:17:55,440 Speaker 1: vanilla and added stuff to it? Or I get the 325 00:17:55,760 --> 00:18:00,520 Speaker 1: regular like the yeah, just the I guess, plain person. Yeah, 326 00:18:00,560 --> 00:18:03,160 Speaker 1: and then you throw in a little mango, some blueberries, 327 00:18:03,520 --> 00:18:06,680 Speaker 1: look at you, the white yogurt chips on top. That's 328 00:18:06,720 --> 00:18:09,399 Speaker 1: a good combination. Or if you want to go a 329 00:18:09,440 --> 00:18:12,679 Speaker 1: different route, there's like, you know, chocolate crunch and maybe 330 00:18:13,119 --> 00:18:18,000 Speaker 1: some other kind of chocolate d delicious treat on top. 331 00:18:18,680 --> 00:18:21,000 Speaker 1: I want some ice cream so bad. All right, well 332 00:18:21,040 --> 00:18:24,159 Speaker 1: we'll get we'll get to the science of ice cream, um, 333 00:18:24,200 --> 00:18:28,800 Speaker 1: which is decidedly less yummy sounding right after these messages. 334 00:18:46,119 --> 00:18:50,520 Speaker 1: So buddy, you said that, um, all of that stuff 335 00:18:50,600 --> 00:18:55,280 Speaker 1: is frozen dairy treats, but not necessarily ice cream because 336 00:18:55,280 --> 00:19:02,760 Speaker 1: there's a definition, correct, Yes, So ice cream is a colloid, right, 337 00:19:03,720 --> 00:19:08,639 Speaker 1: which is an unusual and complex substance, and actually quicksand 338 00:19:08,680 --> 00:19:13,040 Speaker 1: is a colloid. It's a colloidal gel technically, um, But 339 00:19:13,119 --> 00:19:15,359 Speaker 1: ice cream is a colloid. And a colloid is a 340 00:19:15,400 --> 00:19:18,439 Speaker 1: substance where you have things that don't normally mix that 341 00:19:18,520 --> 00:19:21,560 Speaker 1: are mixed together, and in this case, you have fat 342 00:19:22,280 --> 00:19:27,040 Speaker 1: and sugar and milk mixed together with a little bit 343 00:19:27,040 --> 00:19:30,879 Speaker 1: of air thrown in. And what you need to create 344 00:19:30,920 --> 00:19:33,720 Speaker 1: a colloid is something called an emulsifier. That's the bonding 345 00:19:33,720 --> 00:19:36,920 Speaker 1: agent that holds everything together, these things that don't normally mix. 346 00:19:37,359 --> 00:19:41,280 Speaker 1: And in the earliest cases, egg yolks where the emulsifier 347 00:19:41,720 --> 00:19:44,240 Speaker 1: that held everything together. And of course, if you're making 348 00:19:44,240 --> 00:19:46,639 Speaker 1: ice cream at home, you can still use egg yolks 349 00:19:46,640 --> 00:19:48,879 Speaker 1: as an emulsifire. It's an easy go to thing, but 350 00:19:49,600 --> 00:19:52,240 Speaker 1: if you're manufacturing it on a large scale, you're probably 351 00:19:52,320 --> 00:19:55,040 Speaker 1: using something like zan thing um or something else to 352 00:19:55,080 --> 00:19:58,040 Speaker 1: emultify and stabilize the whole thing to hold it together. 353 00:19:58,359 --> 00:20:02,439 Speaker 1: But yes, ice cream spe typically is a colloid that 354 00:20:02,480 --> 00:20:05,879 Speaker 1: has undergone a very specific manufacturing process. And if you 355 00:20:06,320 --> 00:20:09,760 Speaker 1: take or add different ingredients or different steps in the process, 356 00:20:10,240 --> 00:20:12,639 Speaker 1: then you have something different, like frozen yogurt or a 357 00:20:12,720 --> 00:20:16,600 Speaker 1: saucer of ice cream or sure bert. Yeah, because frozen 358 00:20:16,680 --> 00:20:19,680 Speaker 1: yogurt isn't just yogurt that they freeze, which I never knew. 359 00:20:20,160 --> 00:20:23,400 Speaker 1: It's actually during the ice cream making process they'll put 360 00:20:23,400 --> 00:20:27,360 Speaker 1: in the yogurt cultures to make it frozen yogurt. Yeah, 361 00:20:27,480 --> 00:20:30,520 Speaker 1: you don't start with yogurt. You make yogurt doing Yeah, 362 00:20:30,560 --> 00:20:33,520 Speaker 1: I didn't know that either. Pretty cool, agreed, which is 363 00:20:33,560 --> 00:20:35,639 Speaker 1: why every time I just throw the yogurt and the freezer, 364 00:20:35,680 --> 00:20:40,639 Speaker 1: it doesn't taste anything like really cold yogurt. Uh. The 365 00:20:40,720 --> 00:20:44,960 Speaker 1: U s d A actually has a ingredient standard for 366 00:20:45,000 --> 00:20:47,720 Speaker 1: it to be labeled ice cream, which has to it 367 00:20:47,760 --> 00:20:49,760 Speaker 1: has to be at least ten percent in milk fat 368 00:20:50,280 --> 00:20:54,280 Speaker 1: and a minimum of six percent non fat milk solids 369 00:20:54,640 --> 00:20:57,560 Speaker 1: like Casin's, and a gallon has to weigh four point 370 00:20:57,640 --> 00:21:01,800 Speaker 1: five pounds. I think that's neat. Yeah, sure, because I 371 00:21:01,880 --> 00:21:04,920 Speaker 1: can't get it act together and anything, but it can 372 00:21:05,040 --> 00:21:07,720 Speaker 1: define ice cream. Yeah. And the reason they have the 373 00:21:07,760 --> 00:21:12,000 Speaker 1: minimum or the yeah, the minimum poundage is because, as 374 00:21:12,000 --> 00:21:16,920 Speaker 1: we mentioned earlier, um, lighter ice cream is generally uh 375 00:21:17,160 --> 00:21:20,359 Speaker 1: cheaper because it means there's there's just more air whipped 376 00:21:20,400 --> 00:21:22,960 Speaker 1: in there. And that's why Ben and Jerry's pine is 377 00:21:23,280 --> 00:21:26,680 Speaker 1: like a brick in your stomach. Yeah. And um. The 378 00:21:26,760 --> 00:21:29,359 Speaker 1: Grabs who wrote this points out that that's usually a 379 00:21:29,400 --> 00:21:31,800 Speaker 1: general rule of thumb that the heavier the ice cream, 380 00:21:31,840 --> 00:21:34,960 Speaker 1: the higher quality it is, but he points out to 381 00:21:35,000 --> 00:21:39,000 Speaker 1: be fair, you need to compare like types like, you 382 00:21:39,040 --> 00:21:41,760 Speaker 1: can't compare something that's loaded down with like brownies and 383 00:21:41,800 --> 00:21:45,480 Speaker 1: snickers with like a plain vanilla, because you know the 384 00:21:45,480 --> 00:21:47,920 Speaker 1: brownies and snickers are gonna add weight and throw off 385 00:21:47,920 --> 00:21:51,680 Speaker 1: your judgment. That's right in more ways than one. Uh. 386 00:21:51,760 --> 00:21:54,720 Speaker 1: Some milk fat, there is um a range of milk 387 00:21:54,760 --> 00:21:58,719 Speaker 1: fat you can use. Premium ice creams max out at 388 00:21:58,760 --> 00:22:02,920 Speaker 1: about sixteen percent at the most, but generally they're about 389 00:22:02,920 --> 00:22:06,200 Speaker 1: fourteen uh and ice cream in general is a minimum 390 00:22:06,240 --> 00:22:11,000 Speaker 1: of about ten percent. And butterfat, which is another name 391 00:22:11,040 --> 00:22:16,640 Speaker 1: for its great um. Butter fat makes it taste good 392 00:22:16,680 --> 00:22:18,920 Speaker 1: and it makes it creamier and richer. But um, it's 393 00:22:18,960 --> 00:22:22,520 Speaker 1: interesting that they found that uh sixtent is about as 394 00:22:22,560 --> 00:22:24,720 Speaker 1: high as you want to go. Though it's not like, oh, 395 00:22:24,840 --> 00:22:28,000 Speaker 1: just make it fifty it would be even better. Um 396 00:22:28,720 --> 00:22:31,920 Speaker 1: vomited after everybody. Well, you would and people they point out, 397 00:22:31,960 --> 00:22:33,800 Speaker 1: their head points out, you wouldn't. People would need as 398 00:22:33,920 --> 00:22:36,399 Speaker 1: much because it is so rich and it is so 399 00:22:36,520 --> 00:22:39,560 Speaker 1: calorie rich as well. And so they found that perfect 400 00:22:39,560 --> 00:22:42,840 Speaker 1: combination of enough to make you plow through that pint 401 00:22:43,480 --> 00:22:46,879 Speaker 1: and want to get another one the next night. About 402 00:22:46,880 --> 00:22:50,040 Speaker 1: fourteen to sixteen percent. Yeah, that sounds pretty good when 403 00:22:50,040 --> 00:22:52,760 Speaker 1: you're talking butterfat te percent for the cheap stuff that 404 00:22:52,960 --> 00:22:57,800 Speaker 1: like ned Flanders would eat, you know, yeah, totally. Um. So, 405 00:22:58,040 --> 00:23:01,320 Speaker 1: like I said, ice cream is a alloid and it's 406 00:23:01,440 --> 00:23:05,600 Speaker 1: um created by adding egg yolk to milk, fat and 407 00:23:06,000 --> 00:23:08,000 Speaker 1: uh sugar. And I think that's a custard if you 408 00:23:08,080 --> 00:23:10,400 Speaker 1: use the egg yolk, right. I think he used more 409 00:23:10,480 --> 00:23:15,159 Speaker 1: egg yolk at one point for percent, at least something 410 00:23:15,200 --> 00:23:17,679 Speaker 1: like that high than that. Yeah, frozen custard is at 411 00:23:17,760 --> 00:23:20,960 Speaker 1: least one point four percent egg yolk solids, so they're 412 00:23:20,960 --> 00:23:23,280 Speaker 1: even that's even worse for you, right, So that's just 413 00:23:23,359 --> 00:23:29,560 Speaker 1: like well not necessarily cholesterolized. Um. But the ice cream 414 00:23:29,600 --> 00:23:36,359 Speaker 1: itself is specifically just this combination of um, different types 415 00:23:36,400 --> 00:23:39,360 Speaker 1: of ingredients with other agents that hold the whole thing 416 00:23:39,400 --> 00:23:42,919 Speaker 1: together that's put through this process. Right, So when you 417 00:23:42,920 --> 00:23:46,960 Speaker 1: have your sugar, when you have your cream, your milk, 418 00:23:48,080 --> 00:23:51,240 Speaker 1: and you have your eggs or whatever you're going to 419 00:23:51,359 --> 00:23:54,959 Speaker 1: use as stabilizer emulsifier, you put the whole thing together, 420 00:23:55,440 --> 00:23:58,240 Speaker 1: and what you have right there is an ice cream mix. 421 00:23:59,280 --> 00:24:01,480 Speaker 1: And no matter what the you're making it at home 422 00:24:01,800 --> 00:24:04,639 Speaker 1: or if you just bought a factory or inherited it 423 00:24:04,720 --> 00:24:07,800 Speaker 1: from your rich uncle who just died and they left 424 00:24:07,800 --> 00:24:11,600 Speaker 1: it to you. Um, then you're going to be following 425 00:24:11,600 --> 00:24:15,400 Speaker 1: pretty much the same process using virtually the same ingredients. Yeah, 426 00:24:15,440 --> 00:24:18,920 Speaker 1: I've got um an ice cream machine, which, um, when 427 00:24:18,920 --> 00:24:22,160 Speaker 1: I looked at the process of making ice cream, it's 428 00:24:22,160 --> 00:24:24,399 Speaker 1: pretty much what goes on in this little thing. Like 429 00:24:24,480 --> 00:24:27,280 Speaker 1: you freeze the canister, which I found out the hard way. 430 00:24:27,320 --> 00:24:29,400 Speaker 1: That's how you do it, because I was like, man, 431 00:24:29,440 --> 00:24:31,600 Speaker 1: it's not getting solid. No way you did it without 432 00:24:31,600 --> 00:24:35,080 Speaker 1: freezing the kyd, Like you just used it at room temperature. 433 00:24:35,080 --> 00:24:37,520 Speaker 1: At room temperature, and how long did you try that for? 434 00:24:37,800 --> 00:24:39,800 Speaker 1: It's fun for quite a while before I realized what 435 00:24:39,840 --> 00:24:43,040 Speaker 1: was going on. We luckily figured that out. Um from 436 00:24:43,040 --> 00:24:46,960 Speaker 1: the get go made some pretty killer lemon gelato ones. Yeah. 437 00:24:46,960 --> 00:24:48,919 Speaker 1: So you freeze the thing and then it's uh, the 438 00:24:49,040 --> 00:24:52,760 Speaker 1: canister actually spins and they have like a blade in 439 00:24:52,800 --> 00:24:56,240 Speaker 1: there that disrupts it introduces the air bubbles, which is 440 00:24:56,359 --> 00:24:59,520 Speaker 1: key um to making ice cream ice and rich and creamy. 441 00:25:00,040 --> 00:25:02,600 Speaker 1: And it also is acts as a scraper to keep 442 00:25:02,640 --> 00:25:06,159 Speaker 1: ice froom forming, which is exactly what happens in big factories. 443 00:25:07,160 --> 00:25:09,280 Speaker 1: It's pretty much the same process, right or if you're 444 00:25:09,359 --> 00:25:12,000 Speaker 1: using the hand crank thing. That's what you just said, 445 00:25:12,040 --> 00:25:15,440 Speaker 1: the Johnson crank. Right. What you just said listed off 446 00:25:15,480 --> 00:25:19,680 Speaker 1: all of the UM necessary components to making ice cream. 447 00:25:19,720 --> 00:25:23,679 Speaker 1: You've got UM something that's cooling it that whether that 448 00:25:23,760 --> 00:25:26,239 Speaker 1: little drum that you put in the freezer, or you 449 00:25:26,280 --> 00:25:29,720 Speaker 1: have ammonia filled tubes that are freezing a tube that 450 00:25:29,840 --> 00:25:33,240 Speaker 1: your mixes in. UM. So you've got that right, Yeah, 451 00:25:33,720 --> 00:25:36,520 Speaker 1: you have UM and the ammonia tubes. We should point 452 00:25:36,560 --> 00:25:40,199 Speaker 1: out that there's no ammonia. It's just making the tube cold, right. 453 00:25:40,240 --> 00:25:42,399 Speaker 1: The ammonia is not being introduced into ice cream, not 454 00:25:42,440 --> 00:25:45,400 Speaker 1: at all. It's just yeah, the tube is up against 455 00:25:45,440 --> 00:25:48,400 Speaker 1: the tube that the ice cream is in, that's right. UM. 456 00:25:48,640 --> 00:25:51,159 Speaker 1: Or if you are making it at home using a 457 00:25:51,240 --> 00:25:54,680 Speaker 1: Johnson crank, you're gonna use rock salt, right, that's right. 458 00:25:54,760 --> 00:25:57,800 Speaker 1: So I was kind of I didn't understand what the 459 00:25:57,840 --> 00:26:00,639 Speaker 1: point of using rock salt was, so looked into it. 460 00:26:01,160 --> 00:26:03,560 Speaker 1: We covered a little bit within the salt episode, but 461 00:26:03,680 --> 00:26:07,520 Speaker 1: not like super in depth. Okay, So basically, the reason 462 00:26:07,560 --> 00:26:10,800 Speaker 1: that you would add rock salt to ice is because 463 00:26:10,840 --> 00:26:14,320 Speaker 1: if you just used ice, the freezing point of ice 464 00:26:14,480 --> 00:26:19,320 Speaker 1: is UM thirty two degrees fahrenheit. It takes more than that, 465 00:26:19,680 --> 00:26:21,919 Speaker 1: more degrees than that. Let me put it in a 466 00:26:21,920 --> 00:26:26,240 Speaker 1: different way. The milk freezes at a lower temperature than ice, right, 467 00:26:26,359 --> 00:26:31,000 Speaker 1: so when you add salt, you actually lower the freezing 468 00:26:31,040 --> 00:26:34,320 Speaker 1: point of that ice. Because when you're using ice, it's 469 00:26:34,320 --> 00:26:37,679 Speaker 1: a fresh water mixture. Salt water ice has a lower 470 00:26:37,760 --> 00:26:41,800 Speaker 1: freezing temperature, so you're melting it and it's melting and refreezing, 471 00:26:42,240 --> 00:26:45,080 Speaker 1: and as the ice melts, the way that it's melting 472 00:26:45,520 --> 00:26:48,800 Speaker 1: is by drawing heat from something else, in this case 473 00:26:49,200 --> 00:26:52,399 Speaker 1: your ice cream mixture. Right, So when you add salt, 474 00:26:52,680 --> 00:26:55,119 Speaker 1: it has to draw more heat to melt because it 475 00:26:55,160 --> 00:26:58,840 Speaker 1: has a lower freezing point freezing temperature, So that's why 476 00:26:58,880 --> 00:27:01,200 Speaker 1: you add salt. It actually lowers the freezing point, which 477 00:27:01,200 --> 00:27:06,760 Speaker 1: allows you to to cool your ice cream faster. Right, 478 00:27:06,840 --> 00:27:09,920 Speaker 1: So it says it lowers the freezing point. Yeah, milk 479 00:27:09,960 --> 00:27:13,959 Speaker 1: has a lower freezing point, and it makes the draws 480 00:27:14,000 --> 00:27:16,920 Speaker 1: the heat out more quickly, so those ice crystals don't 481 00:27:16,960 --> 00:27:19,199 Speaker 1: form on the side. Just that simple little thing is 482 00:27:19,200 --> 00:27:22,680 Speaker 1: the magic that makes it happen. Yeah, we had a 483 00:27:22,760 --> 00:27:26,280 Speaker 1: electric ice cream maker growing up that was the same 484 00:27:26,320 --> 00:27:28,760 Speaker 1: as the Johnson crank version, but you just plug it in, 485 00:27:29,119 --> 00:27:31,120 Speaker 1: not like the new one that I have today, which 486 00:27:31,160 --> 00:27:34,520 Speaker 1: is much different, which you definitely plug in. Yeah, definitely 487 00:27:34,520 --> 00:27:37,879 Speaker 1: plug in, and you gotta freeze that thing apparently. But 488 00:27:37,960 --> 00:27:40,000 Speaker 1: my church, one of my favorite memories growing up is 489 00:27:40,000 --> 00:27:42,880 Speaker 1: my church would have ice cream socials where everybody would 490 00:27:42,880 --> 00:27:45,879 Speaker 1: bring their own homemade ice creams and there would just 491 00:27:45,920 --> 00:27:51,200 Speaker 1: be a table with like thirty of those steel containers. 492 00:27:51,840 --> 00:27:53,399 Speaker 1: You know. The people just take it right out of 493 00:27:53,440 --> 00:27:57,119 Speaker 1: the old you know, ice rock salt bin and just 494 00:27:57,160 --> 00:28:00,440 Speaker 1: set it on the table and you would just go berserk, 495 00:28:00,600 --> 00:28:04,480 Speaker 1: you know. As a child, we had a Johnson Frank. Yeah, yeah, 496 00:28:04,560 --> 00:28:07,080 Speaker 1: growing up, and you probably had to do it right 497 00:28:07,080 --> 00:28:09,600 Speaker 1: because the parents are always like that's the fun part. 498 00:28:09,760 --> 00:28:12,560 Speaker 1: I don't I'm sure I did. I don't really remember. 499 00:28:12,600 --> 00:28:15,000 Speaker 1: I just remember the wooden bucket thing with the crank 500 00:28:15,040 --> 00:28:17,880 Speaker 1: on top, That's what I remember. And like a bag 501 00:28:17,880 --> 00:28:20,400 Speaker 1: of rock salt, that's right, man, that we also used 502 00:28:20,440 --> 00:28:23,199 Speaker 1: for the driveway to Yeah, yeah, of course we did 503 00:28:23,280 --> 00:28:25,719 Speaker 1: in Atlanta. But I remember when I saw that rock 504 00:28:25,760 --> 00:28:28,399 Speaker 1: Salt come out. It was a special evening at the 505 00:28:28,400 --> 00:28:33,240 Speaker 1: Brian House. Yeah. Um, so I mentioned the little paddle, Um, 506 00:28:33,320 --> 00:28:36,760 Speaker 1: it's called a dasher, which is the blade inside the tube. 507 00:28:36,800 --> 00:28:39,400 Speaker 1: And this is if you're an ice cream factory, and 508 00:28:39,440 --> 00:28:41,880 Speaker 1: like we said, it whips it up, introducing those air 509 00:28:41,920 --> 00:28:45,080 Speaker 1: bubbles and that's what gives it the structure, and like 510 00:28:45,120 --> 00:28:48,520 Speaker 1: I said, also prevents the ice crystals, larger ice crystals 511 00:28:48,520 --> 00:28:51,080 Speaker 1: from forming because you don't want that. No, you want 512 00:28:51,080 --> 00:28:53,120 Speaker 1: a cold, but you don't want ice. And we should say, 513 00:28:53,120 --> 00:28:55,120 Speaker 1: by this time, you you've got your ice cream mixture, 514 00:28:55,160 --> 00:28:58,560 Speaker 1: but you've already added whatever flavor you're gonna add. But 515 00:28:58,680 --> 00:29:01,360 Speaker 1: if you're adding chunks of stuff, which you should, you're 516 00:29:01,400 --> 00:29:03,920 Speaker 1: not doing that quite yet. No, so you're freezing it. 517 00:29:04,000 --> 00:29:07,120 Speaker 1: What you've what you've just created is a frozen ice 518 00:29:07,120 --> 00:29:11,760 Speaker 1: cream mixture because not technically U s D a standard 519 00:29:11,800 --> 00:29:14,880 Speaker 1: ice cream. Yet if you stopped right here, and even 520 00:29:14,920 --> 00:29:17,560 Speaker 1: if you added the snickers of the brownies or whatever 521 00:29:18,120 --> 00:29:20,280 Speaker 1: or both, what you would have as soft serve ice cream, 522 00:29:20,640 --> 00:29:22,640 Speaker 1: the ice cream still has another step to go through 523 00:29:22,680 --> 00:29:26,720 Speaker 1: to become regular old ice cream. And that's the hardening process. Yeah, 524 00:29:26,760 --> 00:29:29,600 Speaker 1: the hard freeze. And that's basically all it is is 525 00:29:29,600 --> 00:29:32,360 Speaker 1: you take that soft serve and you have to get 526 00:29:32,400 --> 00:29:36,080 Speaker 1: it down super low at least to zero degrease fahrenheit. 527 00:29:36,200 --> 00:29:39,440 Speaker 1: But um, when you're an ice cream factory, you're gonna 528 00:29:39,480 --> 00:29:42,240 Speaker 1: pump it down even lower because you're gonna be shipping 529 00:29:42,240 --> 00:29:43,760 Speaker 1: it and packaging it, and that you want it to 530 00:29:43,800 --> 00:29:48,920 Speaker 1: stay nice and hard throughout that whole process. And um, yeah, 531 00:29:49,000 --> 00:29:51,719 Speaker 1: and that that's how you do it. That's pretty much it. 532 00:29:51,840 --> 00:29:55,200 Speaker 1: That's pretty much making ice cream. It's it's a great, 533 00:29:55,280 --> 00:30:00,160 Speaker 1: great thing that everyone should try making ice cream. Sure, sure, yeah, Well, 534 00:30:00,200 --> 00:30:02,840 Speaker 1: actually that's funny that you say that, because whether you 535 00:30:02,960 --> 00:30:06,040 Speaker 1: have a hand crank or one of those awesome electric 536 00:30:06,120 --> 00:30:09,680 Speaker 1: ones that you are that you have to freeze the 537 00:30:09,720 --> 00:30:12,720 Speaker 1: drum ahead of time. You you can also just make 538 00:30:12,720 --> 00:30:16,400 Speaker 1: it at home with like basically nothing, just using a 539 00:30:16,480 --> 00:30:20,400 Speaker 1: couple of bags baggies, like a bigger baggy, a smaller baggy, 540 00:30:20,480 --> 00:30:23,880 Speaker 1: and make a little rock salt mixture. And um, well, 541 00:30:24,440 --> 00:30:26,120 Speaker 1: I won't go through the whole recipe, but if you 542 00:30:26,160 --> 00:30:28,240 Speaker 1: go to how stuff works and look up how ice 543 00:30:28,280 --> 00:30:31,200 Speaker 1: cream works, there's a recipe for five minute ice cream 544 00:30:31,240 --> 00:30:33,480 Speaker 1: that makes us a little bit using nothing but plastic 545 00:30:33,520 --> 00:30:36,400 Speaker 1: bags and the ice cream ingredients. Yeah, and I don't 546 00:30:36,440 --> 00:30:39,480 Speaker 1: think we mentioned that. Um, it's pasteurized along the way 547 00:30:39,520 --> 00:30:44,640 Speaker 1: to Yeah, pasteurization keeps you from getting salmonella. Yes, and 548 00:30:44,680 --> 00:30:46,840 Speaker 1: if you're making your own mix at home, you can 549 00:30:46,880 --> 00:30:50,400 Speaker 1: even do that yourself with a double boiler. So, um, 550 00:30:50,520 --> 00:30:53,320 Speaker 1: we'll talk a little bit about just how much everybody 551 00:30:53,360 --> 00:31:14,840 Speaker 1: loves ice cream right after this, all right, buddy, Um, 552 00:31:14,880 --> 00:31:17,400 Speaker 1: we will finish this out with some stats and the like. 553 00:31:17,600 --> 00:31:21,600 Speaker 1: But first we should talk about overrun because that's an 554 00:31:21,600 --> 00:31:25,160 Speaker 1: important part of ice cream because when you're making ice 555 00:31:25,200 --> 00:31:27,800 Speaker 1: cream that there's gonna be an increase in volume as 556 00:31:27,840 --> 00:31:30,600 Speaker 1: you go because you're whipping all the air into it, 557 00:31:31,080 --> 00:31:35,720 Speaker 1: and that increases called overrun, and it's indicated by a percentage. Yeah, 558 00:31:35,760 --> 00:31:39,360 Speaker 1: so if you're if the volume goes from one gallon 559 00:31:39,600 --> 00:31:42,880 Speaker 1: of ice cream mixture to a completed one and a 560 00:31:42,960 --> 00:31:46,760 Speaker 1: half gallons of ice cream, it's over run, which is good. 561 00:31:46,920 --> 00:31:50,280 Speaker 1: But um, what the the pros shoot for? Like our 562 00:31:50,360 --> 00:31:54,720 Speaker 1: friends at Bluebell with the great, great commercials. Yeah, they 563 00:31:54,760 --> 00:31:58,120 Speaker 1: do make fantastic ice cream they Yeah, it is really good. 564 00:31:58,400 --> 00:32:01,960 Speaker 1: So if you are a national ice creamier, you might 565 00:32:02,000 --> 00:32:06,360 Speaker 1: have as much as overrun, but the premium ice creams 566 00:32:06,480 --> 00:32:09,719 Speaker 1: um are more dense, so they have less overrun, Right, 567 00:32:09,760 --> 00:32:13,000 Speaker 1: which is why they're heavier. But you can also get 568 00:32:13,080 --> 00:32:18,480 Speaker 1: into a situation where your ice cream is dense because 569 00:32:18,520 --> 00:32:22,240 Speaker 1: you're not using much UM stabilizer and emulsifier. So that's 570 00:32:22,280 --> 00:32:24,480 Speaker 1: not good no, because it makes your ice cream chewy. 571 00:32:25,240 --> 00:32:28,360 Speaker 1: So just really dense ice cream is not necessarily the 572 00:32:28,400 --> 00:32:32,080 Speaker 1: best thing. You want a mixture between the two of 573 00:32:32,640 --> 00:32:35,760 Speaker 1: somewhat dense but not totally dense, but not super light 574 00:32:35,880 --> 00:32:37,880 Speaker 1: ice cream. There's a there's a balance that you want 575 00:32:37,920 --> 00:32:39,960 Speaker 1: to achieve. Yeah, because the air, like we said, is 576 00:32:40,000 --> 00:32:43,440 Speaker 1: what gives it the structure that you appreciate, and you 577 00:32:43,480 --> 00:32:46,480 Speaker 1: know it's familiar it. Get some chewy ice creams no 578 00:32:46,560 --> 00:32:51,200 Speaker 1: good uh and chuck, we were remissing, not mentioning um 579 00:32:51,400 --> 00:32:55,480 Speaker 1: ice cream cones. Yeah, I'm not a cone guy, are you? Yes? 580 00:32:56,080 --> 00:32:59,440 Speaker 1: Oh really? So when you go to like you go out, 581 00:32:59,480 --> 00:33:02,880 Speaker 1: you get it in a cone every time? Just sometimes? Yes, 582 00:33:03,520 --> 00:33:06,719 Speaker 1: do you get the waffle cone? If I get a cone, 583 00:33:06,880 --> 00:33:10,440 Speaker 1: I like, I like it all except the I don't 584 00:33:10,440 --> 00:33:14,320 Speaker 1: know what they call the non sugar cone ones. Yeah, yeah, 585 00:33:14,720 --> 00:33:19,000 Speaker 1: that's definitely the lowest on my list. But that one's fine. Um, 586 00:33:19,040 --> 00:33:25,080 Speaker 1: but yes, I guess it does go waffle sugar cheap cone, um, 587 00:33:25,120 --> 00:33:28,200 Speaker 1: as far as order of preference goes, but no waffle 588 00:33:28,240 --> 00:33:30,640 Speaker 1: cone obviously that that like just adds to the whole thing, 589 00:33:30,760 --> 00:33:34,320 Speaker 1: smelling like fresh made waffle cones being made while you're 590 00:33:34,400 --> 00:33:37,840 Speaker 1: ordering ice cream. Really, I always get the cup, should 591 00:33:37,920 --> 00:33:40,680 Speaker 1: almost always do, just for like, just to be healthier 592 00:33:41,680 --> 00:33:43,720 Speaker 1: while I'm eating ice cream. Well no, but I mean 593 00:33:43,720 --> 00:33:45,920 Speaker 1: that's a decision. Yeah, for sure, you know, but it 594 00:33:46,080 --> 00:33:49,000 Speaker 1: is preferable in a waffle cone. I think they're delicious. 595 00:33:49,000 --> 00:33:51,240 Speaker 1: I might start getting a cone every now and then. Um. 596 00:33:51,280 --> 00:33:54,640 Speaker 1: So there's a there's an origin story to the waffle cone, 597 00:33:54,680 --> 00:33:56,680 Speaker 1: and a lot of people place it at the nineteen 598 00:33:56,680 --> 00:34:00,440 Speaker 1: o four World's Fair in St. Louis, and um, that 599 00:34:00,640 --> 00:34:05,120 Speaker 1: is probably not where ice cream cones were invented, but 600 00:34:05,800 --> 00:34:08,440 Speaker 1: that is where they were popularized. Yeah. I mean, if 601 00:34:08,440 --> 00:34:11,200 Speaker 1: you're at a World's Fair, there's gonna be some waffling 602 00:34:11,400 --> 00:34:16,400 Speaker 1: going on waffle making. There definitely was some waffles being made, um, 603 00:34:16,440 --> 00:34:20,040 Speaker 1: but there was also some ice cream being served, that's documented, 604 00:34:20,200 --> 00:34:22,439 Speaker 1: that's right. And the story goes that the ice cream 605 00:34:22,440 --> 00:34:24,600 Speaker 1: makers ran out of plates or bowls or whatever they 606 00:34:24,680 --> 00:34:28,240 Speaker 1: usually use, um, and they turned to the waffle makers. 607 00:34:28,239 --> 00:34:30,839 Speaker 1: Who said, hey, we can help you out for a fee, 608 00:34:31,239 --> 00:34:33,440 Speaker 1: Let's turn these things into some sort of cone and 609 00:34:34,080 --> 00:34:37,400 Speaker 1: bam that's what happened. But it turns out that the 610 00:34:37,440 --> 00:34:40,520 Speaker 1: person who actually invented the ice cream cone was an 611 00:34:40,520 --> 00:34:46,720 Speaker 1: Italian immigrant to America, uh named Italo Marque. Please go ahead, 612 00:34:47,120 --> 00:34:51,160 Speaker 1: you mean yeah? And he also invented the ice cream 613 00:34:51,239 --> 00:34:55,560 Speaker 1: area ice crema, and I think he was the first 614 00:34:55,560 --> 00:34:57,279 Speaker 1: one to coin that term. He was in the ice 615 00:34:57,280 --> 00:34:59,640 Speaker 1: cream big time. Yeah, but he actually filed the patent 616 00:34:59,680 --> 00:35:02,160 Speaker 1: for the on making machine a full year ahead of 617 00:35:02,200 --> 00:35:05,160 Speaker 1: the fair. Yeah, so they he generally gets credited with 618 00:35:05,160 --> 00:35:08,560 Speaker 1: the invention of the ice cream cone, although just because 619 00:35:08,600 --> 00:35:11,080 Speaker 1: you pattent the machine doesn't necessarily mean that you were 620 00:35:11,120 --> 00:35:14,759 Speaker 1: the first person who thought of the cone. No. Supposedly 621 00:35:14,800 --> 00:35:17,880 Speaker 1: there's French cookbooks that date back to the eighteen forties 622 00:35:18,000 --> 00:35:22,719 Speaker 1: that UM have recipes for ice cream cones. Oh really Yeah. Well, 623 00:35:22,719 --> 00:35:25,640 Speaker 1: and we also didn't mention Jacob Fusel. We'd probably need 624 00:35:25,680 --> 00:35:29,239 Speaker 1: to mention that guy because he was the first UM. 625 00:35:29,280 --> 00:35:32,800 Speaker 1: He opened the first wholesale manufacturing operation in the United 626 00:35:32,800 --> 00:35:36,080 Speaker 1: States in Baltimore, and he, like UM, some of the 627 00:35:36,120 --> 00:35:38,960 Speaker 1: greatest success stories in business sort of got into it 628 00:35:39,000 --> 00:35:41,640 Speaker 1: by accident because he was just a dairy guy who 629 00:35:41,640 --> 00:35:44,200 Speaker 1: had too much cream, and I was like, well, I 630 00:35:44,239 --> 00:35:46,400 Speaker 1: guess I can try this ice cream thing out. And 631 00:35:46,440 --> 00:35:48,120 Speaker 1: before you knew it, he was selling more ice cream 632 00:35:48,120 --> 00:35:50,640 Speaker 1: than he was anything else. Yes, it's good for him, 633 00:35:50,920 --> 00:35:53,759 Speaker 1: good for us, good for that's true, good for all 634 00:35:53,760 --> 00:35:55,640 Speaker 1: of us. So if you want to become like a 635 00:35:55,800 --> 00:36:00,120 Speaker 1: Jacob Fusele type, you can actually go, depending on where 636 00:36:00,120 --> 00:36:03,960 Speaker 1: you are in the country, to your local major university 637 00:36:04,000 --> 00:36:06,000 Speaker 1: and they may or may not, depending on the size 638 00:36:06,000 --> 00:36:11,000 Speaker 1: of their dairy program, offer like a real ice cream course. Yeah, 639 00:36:11,040 --> 00:36:14,600 Speaker 1: Penn State is known for one. Correct, Yeah, Wisconsin has one, 640 00:36:14,640 --> 00:36:18,120 Speaker 1: but of course, actually Penn State graduated Ben and Jerry 641 00:36:18,120 --> 00:36:23,520 Speaker 1: back in in ice creamery. Yes, I thought you could say, like, no, 642 00:36:23,640 --> 00:36:26,120 Speaker 1: they were architects. Now, one of them tried to get 643 00:36:26,160 --> 00:36:31,040 Speaker 1: into med school, he graduated and couldn't afford med school. 644 00:36:31,520 --> 00:36:34,120 Speaker 1: The other one just dropped out of college. But both 645 00:36:34,160 --> 00:36:37,360 Speaker 1: of them went together to Penn State's ice cream course 646 00:36:37,520 --> 00:36:40,160 Speaker 1: and graduated. Well, I saw um. I went to their 647 00:36:40,160 --> 00:36:42,600 Speaker 1: website to look at some of their facts and they 648 00:36:43,000 --> 00:36:45,160 Speaker 1: I think they said they started their initial business with 649 00:36:45,160 --> 00:36:50,680 Speaker 1: like four thousand dollars twelve grand. Yeah, either way, that's cheap, 650 00:36:51,200 --> 00:36:54,080 Speaker 1: you know it is. I do have some other stats, though, 651 00:36:54,440 --> 00:36:56,800 Speaker 1: lay him on us chuck. Uh. Yeah, it's been a 652 00:36:56,800 --> 00:37:00,799 Speaker 1: while since we've had a stat run. Uh. The majority 653 00:37:00,960 --> 00:37:03,960 Speaker 1: of US ice cream and frozen dessert manufacturers have been 654 00:37:03,960 --> 00:37:06,600 Speaker 1: in business for more than fifty years, and many are 655 00:37:06,600 --> 00:37:09,279 Speaker 1: still family owned. This is why you see like the 656 00:37:09,280 --> 00:37:11,680 Speaker 1: bluebells and stuff like that. You know, there's not a 657 00:37:11,719 --> 00:37:17,040 Speaker 1: lot of upstarts like uh, you know, like extreme ice 658 00:37:17,080 --> 00:37:21,799 Speaker 1: cream made with mountain dew code red. Oh god. Uh. 659 00:37:22,239 --> 00:37:24,920 Speaker 1: Usd area approximates and this is a few years ago. 660 00:37:25,120 --> 00:37:31,120 Speaker 1: Twenty courts per capita. Um, what the the U S 661 00:37:31,120 --> 00:37:36,080 Speaker 1: eats every year? No? Produced? Oh wow, yeah, they produced 662 00:37:36,080 --> 00:37:39,280 Speaker 1: twenty courts per capita. What's interesting, though, is the United 663 00:37:39,320 --> 00:37:41,719 Speaker 1: States isn't the leader in ice cream consumption. Did you 664 00:37:41,719 --> 00:37:46,120 Speaker 1: know that? Who is New Zealand? No way? Yeah, New Zealand? 665 00:37:46,239 --> 00:37:51,000 Speaker 1: Um per capita? I guess obviously. Yeah, well yes, yeah, 666 00:37:51,120 --> 00:37:53,560 Speaker 1: so the average New Zealander eats seven and a half 667 00:37:53,640 --> 00:37:57,000 Speaker 1: gallons of ice cream a year. Americans eat five and 668 00:37:57,000 --> 00:38:01,200 Speaker 1: a half gallons. Yeah. Apparently, Asia, the Caribbean and Mexico 669 00:38:01,200 --> 00:38:03,600 Speaker 1: and Latin America all import ice cream as well to 670 00:38:03,680 --> 00:38:08,480 Speaker 1: a large degree, and the most popular flavors still vanilla, 671 00:38:09,800 --> 00:38:11,840 Speaker 1: which I had to explain to Emily was a real flavor. 672 00:38:12,960 --> 00:38:16,200 Speaker 1: She thinks it's an absence of all flavors, like white light. 673 00:38:17,160 --> 00:38:19,120 Speaker 1: It was like, no, vanilla is a thing, and some 674 00:38:19,160 --> 00:38:21,560 Speaker 1: people love it. Vanilla is still good. She thinks it's 675 00:38:21,560 --> 00:38:24,720 Speaker 1: a waste of calories to eat anything that's just plain vanilla. 676 00:38:24,880 --> 00:38:27,960 Speaker 1: They are really good vanillas out there that you're just like, 677 00:38:28,280 --> 00:38:32,360 Speaker 1: this is this is all that's needed, like super creamy 678 00:38:32,440 --> 00:38:36,040 Speaker 1: like vanilla bean yummy. And then chocolate, chip mint and 679 00:38:36,080 --> 00:38:39,759 Speaker 1: cookies and cream followed as the next most popular. I'm 680 00:38:39,760 --> 00:38:42,759 Speaker 1: surprised plain chocolate is not on the list. Um. I 681 00:38:42,800 --> 00:38:47,359 Speaker 1: saw a grub hub survey. They did most popular ice 682 00:38:47,360 --> 00:38:52,600 Speaker 1: cream flavors by flavor ordered, and vanilla was number one. Um. 683 00:38:53,360 --> 00:38:57,600 Speaker 1: Green tea was number two. Hm, And I was thinking 684 00:38:57,640 --> 00:39:01,560 Speaker 1: about it, and it's probably because, uh, like at a 685 00:39:01,640 --> 00:39:04,760 Speaker 1: Japanese restaurant. Yeah, you don't really have any other options 686 00:39:04,800 --> 00:39:08,680 Speaker 1: besides you know, green tea. Yeah, I've never had the 687 00:39:08,680 --> 00:39:13,080 Speaker 1: green tea. Ice cream is a good Oh my god, really, dude, 688 00:39:13,800 --> 00:39:16,839 Speaker 1: I don't need dessert in restaurants. It's so good. Yeah, 689 00:39:16,840 --> 00:39:18,200 Speaker 1: I'm gonna have to start you. If you go to 690 00:39:18,239 --> 00:39:20,520 Speaker 1: a good Japanese restaurant, they bring it out whether you 691 00:39:20,560 --> 00:39:22,319 Speaker 1: ask for it or not. It's a part of the meal, 692 00:39:22,400 --> 00:39:25,439 Speaker 1: and it'll be like Green Tea or um red Bean. 693 00:39:25,840 --> 00:39:27,919 Speaker 1: There's another one too that's a pretty good ice cream, 694 00:39:27,960 --> 00:39:31,680 Speaker 1: but Green Tea definitely has it destroyed. That sounds delicious, 695 00:39:31,760 --> 00:39:36,920 Speaker 1: Yes it is. I'm hungry. Yeah. So if you want 696 00:39:36,920 --> 00:39:39,360 Speaker 1: to know more about ice cream and to get this awesome, 697 00:39:39,440 --> 00:39:43,359 Speaker 1: really easy five minute ice cream recipe, go to how 698 00:39:43,440 --> 00:39:45,320 Speaker 1: stuff works dot com and type ice cream in the 699 00:39:45,360 --> 00:39:47,640 Speaker 1: search bar. And since I said search bar, its time 700 00:39:47,680 --> 00:39:52,480 Speaker 1: for listener mail. I'm gonna call this first of two 701 00:39:53,200 --> 00:39:56,680 Speaker 1: um scientific method emails, so you're gonna hear one here 702 00:39:56,719 --> 00:39:58,960 Speaker 1: and then one of the next one awesome because these 703 00:39:58,960 --> 00:40:01,040 Speaker 1: are great. We I was super proud of that one, 704 00:40:01,360 --> 00:40:04,040 Speaker 1: and we got a lot of kudos from scientists, which 705 00:40:04,080 --> 00:40:06,759 Speaker 1: is always nice. Hey guys, my name is Danny. I'm 706 00:40:06,760 --> 00:40:10,359 Speaker 1: twenty three and recently graduated with a degree in astronomy 707 00:40:10,400 --> 00:40:13,400 Speaker 1: and physics. Now work at an aerospace company in l 708 00:40:13,440 --> 00:40:17,960 Speaker 1: A on a space mission concept called the Star Shade. 709 00:40:18,040 --> 00:40:20,000 Speaker 1: I know the star shade is a really awesome piece 710 00:40:20,040 --> 00:40:23,920 Speaker 1: of tech that allows will allow us to image planets 711 00:40:24,320 --> 00:40:26,840 Speaker 1: around other stars and ultimately search for life outside of 712 00:40:26,840 --> 00:40:29,400 Speaker 1: our solar system. I'm writing because I was just listening 713 00:40:29,400 --> 00:40:31,799 Speaker 1: to the podcast on the scientific Method, and as someone 714 00:40:31,840 --> 00:40:34,560 Speaker 1: whose job regularly involves the scientific method, I want to 715 00:40:34,560 --> 00:40:37,319 Speaker 1: express my appreciation for you guys recording such a great 716 00:40:37,320 --> 00:40:40,360 Speaker 1: discussion on the subject. It's extremely important to give the 717 00:40:40,360 --> 00:40:42,719 Speaker 1: public the opportunity to learn about science. I think that 718 00:40:42,760 --> 00:40:45,720 Speaker 1: your podcast is a great vehicle by which this is achieved. 719 00:40:45,719 --> 00:40:48,600 Speaker 1: So thanks. I remember once in the show, you guys 720 00:40:48,680 --> 00:40:50,360 Speaker 1: let it slip that you get a few hundred emails 721 00:40:50,360 --> 00:40:53,920 Speaker 1: a week, so statistically speaking, I'm twice as likely to 722 00:40:54,000 --> 00:40:56,200 Speaker 1: become a millionaire than to get my email read. On 723 00:40:56,200 --> 00:40:58,080 Speaker 1: the show, I saw that and I felt like he 724 00:40:58,160 --> 00:41:00,800 Speaker 1: was baiting us. Oh, he totally was, and it worked. 725 00:41:01,520 --> 00:41:03,880 Speaker 1: But in the case that some miracle happens and you 726 00:41:03,960 --> 00:41:05,320 Speaker 1: do read it, I'd love that if you could plug 727 00:41:05,360 --> 00:41:08,440 Speaker 1: the astrophysics blog my friends and I have. It's called 728 00:41:08,840 --> 00:41:13,960 Speaker 1: Astrophysics Unleashed and can be found online at astrophysics dash 729 00:41:14,400 --> 00:41:17,560 Speaker 1: Unleashed dot tumbler dot com, and it's a place where 730 00:41:17,600 --> 00:41:20,759 Speaker 1: we seek to expose the beauty hidden within astronomy and 731 00:41:20,800 --> 00:41:23,279 Speaker 1: modern science. It's a great place for the inquiring mind 732 00:41:23,280 --> 00:41:26,719 Speaker 1: to find food for thought or to ask questions. So 733 00:41:27,440 --> 00:41:28,960 Speaker 1: that is from Danny, and he said, I wanted to 734 00:41:28,960 --> 00:41:31,720 Speaker 1: shout out to Jerry j E. R Ibo was afraid 735 00:41:32,000 --> 00:41:34,799 Speaker 1: I'd spell her name wrong. Hopefully that is right. Tell 736 00:41:34,800 --> 00:41:37,080 Speaker 1: her that I have no idea what she's like at all, 737 00:41:37,640 --> 00:41:39,680 Speaker 1: but I'd be willing to bet that she's really cool. 738 00:41:40,400 --> 00:41:44,000 Speaker 1: That is nice man. Usually people have like a better 739 00:41:44,080 --> 00:41:46,440 Speaker 1: chance of getting struck by lightning. And it's spelling Jerry's 740 00:41:46,520 --> 00:41:49,120 Speaker 1: name correctly. But he nailed it well. And here's a spoiler. 741 00:41:49,280 --> 00:41:52,520 Speaker 1: The other scientists um said the exact same thing about 742 00:41:52,560 --> 00:41:55,120 Speaker 1: spelling her name wrong, and he spelled it right. Wow. 743 00:41:55,480 --> 00:41:58,719 Speaker 1: So how about that, man, scientists or smart uh. If 744 00:41:58,760 --> 00:42:00,400 Speaker 1: you want to get in touch with us, you can 745 00:42:00,480 --> 00:42:04,200 Speaker 1: tweet to us usually s y s K podcast. You 746 00:42:04,200 --> 00:42:06,320 Speaker 1: can join us on Facebook dot com, slash stuff you 747 00:42:06,360 --> 00:42:08,960 Speaker 1: Should Know. You can send us an email to Stuff 748 00:42:09,000 --> 00:42:11,359 Speaker 1: Podcast at how Stuff Works dot com, and you can 749 00:42:11,440 --> 00:42:13,520 Speaker 1: join us at our home on the web, Stuff you 750 00:42:13,520 --> 00:42:21,160 Speaker 1: Should Know dot com for more on this and thousands 751 00:42:21,160 --> 00:42:30,920 Speaker 1: of other topics, visit how stuff works dot com.